“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Jenny's Orzo Salad with Feta Cheese


1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19 ounce) can chickpeas (garbanzo beans) drained
3 T fresh lemon juice
1 1/2 T Extra-Virgin Olive Oil
1 T Cold Water
1/8 t Salt
2-3 tsp Minced Garlic
'My salvation and honor depend on God; He is my rock, my refuge.' Psalm 62:7


Created on March 13th, 2007

  1. cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water, drain.
  2. combine pasta, onions, cheese, dill, & chickpeas in a large bowl, tossing gently to combine.
  3. combine juice & remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture. toss gently to coat.
    Yield: 4 servings (serving size 1 1/4 cups)
    You can serve immediately... but I think it tastes the best when it's sat in the refrigerator for a couple hours or a day to get really cold and marinate... you can serve with pita bread (i like wheat pita) and extra feta cheese crumbled on top....how ever you like also - using fresh dill tastes so much better than dried dill)

Thank you Jenny!

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